1 3/4 cups cake flour (or regular flour but replace 3 tbsp with cornstarch)
1/2 cup (46g) ground almonds
2 teaspoons baking powder
3/4 cups unsalted butter, softened
1 1/4 cups (250g) granulated sugar
1 teaspoon salt
2 eggs, plus one egg yolk, at room temperature
1 tablespoon vanilla
3/4 cups (190ml) whipping cream, cold
1/2 – 1 cup unsweetened coconut shreds
For the raspberry-lime compote-
3 cups raspberries (frozen and brought to room temperature or fresh), divided
1/2 lime worth of juice
2 tablespoons water
2 tablespoons sugar
1 teaspoon vanilla
Prepare the coconut bread-
Preheat the oven to 350°F and butter and flour a loaf pan. Mix the baking soda with the sour cream in a medium sized bowl and set aside. Mix together and then sift the flour, ground almonds, and baking powder together. Throw out the tablespoon or so of almonds that do not pass through the seive. Cream the butter, sugar, vanilla, and salt on low speed until light and fluffy (about five minutes). Beat in the eggs, one at a time. Mix the whipping cream with the sour cream and then fold it in, along with the dry ingredients, in three parts into the creamed butter. Fold in most of the coconut flakes and then transfer the batter to the pan. Sprinkle some coconut flakes on top and then bake for forty to fifty minutes, until a toothpick inserted in the middle of the loaf comes out clean. If the coconut on top browns too fast coat the top of the loaf pan with tinfoil.
Prepare the raspberry-lime compote-
Cook two cups of raspberries in a small saucepan on medium heat with the lime juice, water, sugar, and vanilla until the raspberries release all their juice and then strain them through a seive. Discard the seeds. Cook on medium heat and add in the remaining one cup of raspberries. Cook until they are soft and then cool in the refrigerator.
Assemble the raspberry coconut bread-
Slice the bread into thick slices, top with the compote, and serve with freshly whipped cream and/or lime zest.
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